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Continued: Sunday Supper: Cream of Asparagus Soup

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  • Last update: May 2, 2014 - 10:24 AM

• Kosher salt

• Freshly ground black pepper

 

Directions

In a large pot over medium-high heat, warm olive oil. Add onion, celery, carrots and garlic. Cover pot and sweat vegetables, stirring frequently, until softened, about 5 minutes. Add butter and stir until it melts.

Reduce heat to medium. Stir in flour to create a roux (combined with the vegetables, mixture will resemble chunky cookie dough).

Add milk, heavy cream and water, stirring after adding each liquid to blend ingredients with the roux. Add bay leaf, dried cherries and asparagus. Heat soup to a simmer. Reduce heat to low, cover pot and allow soup to simmer until asparagus just becomes tender, about 10 minutes.

Crumble blue cheese into soup, stirring until cheese is combined evenly. Season with salt and pepper to taste and serve with crusty bread.

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